Manufacturing method of preserved peach and apricot

Abstract

The present invention discloses a preserved peach and apricot manufacturing method, belongs to a preserved fruit manufacturing method and aims at providing a preserved fruit manufacturing method which has short sugar permeating time, even sugar permeating and less loss of nutrients, does not produce browning fruits, and can maintain intact fruit shapes. The manufacturing method includes the steps of washing, color maintaining, sugar permeating and oven-drying; and the manufacturing method is as follows: the peaches or apricots are immersed in the cleaning solution, soaked and cleaned, fished out, denucleated, and cut into pieces; the fruit pieces are immersed in the color-protecting solution and pre-cooked, then immersed in water to cool; the color-protected fruits are immersed in a first sugar permeating solution, a second sugar permeating solution, and a third sugar permeating solution respectively to conduct the treatments of vacuum hot sugar permeating , vacuum cold sugar permeating and ordinary pressure cold sugar permeating successively; the fruit pieces with sugar permeating treatments are rinsed with fresh water, and then oven-dried to obtain the preserved fruits. The manufacturing method can not only improve the processing efficiency and product quality, but also retain the flavour of traditional preserved fruits; the produced preserved fruits have plump and smooth shapes, fresh and transparent color and luster, and uniform distribution of sugar, are sour, sweet and delicious, and have moderate softness and hardness, strong original fruit tastes and rich nutrition.

Description

technical field [0001] The invention relates to a method for preparing preserved fruit, in particular to a method for preparing preserved peach or apricot; it belongs to a method for preparing snack food. Background technique [0002] Peach belongs to the genus Peach of the family Rosaceae, and its varieties include yellow peach, white peach, nectarine, flat peach and so on. Yellow peaches are rich in nutrients, containing antioxidants (α-carotene, β-carotene, lycopene, lycopene and vitamin C, anti-free radicals, etc.), dietary fiber (a large amount of pectin in the pulp is needed by the human body) cellulose, easy to absorb, etc.), iron calcium and various trace elements (the content of selenium, zinc, etc. is obviously higher than that of other fruits, and it is the king of fruits). Yellow peaches are soft but hard, more sweet and less sour, with aroma and medium water content. When ripe, the sugar content is 14-15 degrees. Regular consumption can play a role in laxative...

AI Technical Summary

Problems solved by technology

The above-mentioned patent application documents belong to the vacuum high-temperature sugar infiltration process. Although it can effectively shorten the sugar infiltration time and improve the processing efficiency, it has defects such as uneven sugar infiltration (low sugar content in the core of preserved fruit), and multiple heat treatments (such as microwave infiltration) are required. sugar, microwave drying, hot air drying, etc.), it is easy to cause browning of preserved fruit and loss of nutrients

CN101595932A and CN102742711A disclose the vacuum cold osmotic sugar process, although the vacuum hot osmotic sugar process can overcome the defects of easy browning of preserved fruit, easy loss of nutrients, uneven sugar osmosis, etc., but there are deficiencies such as long osmosis time and low efficiency